Homemade Cannoli’s
Crispy, blistered Italian pastry shells filled with a lightly sweetened ricotta filling. Perfect for culinary classes, parties, and special occasions.
Servings: 24 Cannoli’s
Equipment
- 12 cannoli tubes
- pasta machine
- deep fryer or heavy bottom pot
- thermometer
- pastry bag or ziplock
- cooking rack
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- ½ tsp of salt
- Pinch 1/8 tsp cinnamon
- 2 tbsp of cold butter
- 1 egg yolk
- ½ cup of dry Marsala wine
- 1 tsp white vinegar
- 1 tbsp water adjust as needed
- Egg white for sealing
- Oil for frying
Filling
- 15 oz ricotta cheese well-drained
- 1/4 cup confectioners’ sugar adjust to taste
- 2 oz semisweet chocolate optional
- 1/2 tsp lemon zest
Instructions
Make the Dough
- Mix flour, salt, sugar, and cinnamon in a bowl.
- Cut in butter until crumbly.
- Make a well and add Marsala, water, vinegar and egg yolk.
- Mix until stiff dough forms.
- Knead for about 10 minutes until smooth. When the dough springs back to the touch you are ready to have it rest.
- Cover and refrigerate for 1–2 hours.
Roll and Shape
- Divide dough into 2–3 portions.
- Roll through pasta machine start with the number one and continue to thinnest setting.
- Cut 4–5 inch circles.
- Wrap around cannoli tubes and seal with egg white.
Fry Shells
- Heat oil to 375°F (190°C).
- Fry shells 2–3 minutes until golden brown.
- Carefully remove tubes while still warm.
- Remove and drain on rack.
Prepare Filling (if possible have the ricotta drain overnight)
- Mix ricotta and confectioners’ sugar until smooth.
- Fold in chocolate and lemon zest.
Fill and Serve
- Pipe filling into shells from both ends.
- Dust with powdered sugar if desired.
- Serve immediately (fill no more than 1 hour before serving).
Video
Notes
Chef Notes
- Keep dough very thin for crispy shells.
- Always drain ricotta well to avoid soggy filling.
- Maintain correct oil temperature for best texture.
- Use tongs when frying.
- Do not overcrowd oil.
- Keep handles turned inward and work carefully with hot oil.